Cuisine: Renaissance
apple fritters and a dish of fresh fruit

Apple fritters

In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritter “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. I got the recipe from a friend, so I am not quite sure where she has it from, but the method and ingredients are all appropriate for the period.

Print Recipe
Apple fritters
Wonderful apple fritters as they could have been made in the renaissance
apple fritters and a dish of fresh fruit
Servings
Ingredients
Servings
Ingredients
apple fritters and a dish of fresh fruit
Instructions
  1. Cut the apples into thin slices and let it sit in the sugar and juice mix for at least two hours. This will sweeten and flavour the apples.
  2. Whip the whites stiff enough that you can turn the bowl over.
  3. Mix the other ingrediens in another bowl and fold in the whites. The dough is quite thick - that is on purpose.
  4. Dry the apples (save the liquid and make it into a dipping sauce) and cover the apple with the batter.
  5. Fry them on both sides in a hot pan with the butter. You might need to add a bit of batter if the apples are not quite covered.
Recipe Notes

This is the precursor to the danish dish "æbleskiver"

Sadly I do not have the historical source as the recipe comes from a danish television show

Spiced “Hungarian” Spinach

Kogt Spinat på Ungarsk

This dish is a renaissance spinach dish, that is spiced and cooked in a pot or a pan. The recipe is from 1597 and is from one of the oldest cookbooks printed in Danish, though the book is originally German. It is a simple dish that is meant to be served with fish. It is quite a tasty way to eat spinach. It is said to be “Hungarian”, not because the recipe is from Hungary but because of the spices used. Many of the recipes in the cookbook is said to me in Hungarian, which just means spiced with onion. Keep Reading

Medieval game pie

Medieval Game Pie

Postej af Vildsteeg at berede oc bage

A medieval game pie, I used deer, but it could be any game meat. The meat is cooked and spiced before it is cased in a pie crust. Unlike most of the pies I used the pie dough printed along with the filing.

Keep Reading

Alimenti: vino bianco, dal Taccuino Sanitatis, Manoscritto Casanatense 4182

Lutendranck 2

Lutendranck in a renaissance glass with cardamom podsThis is the new and improved and thoroughly tested version of lutendranck. The recipe is based on a recipe from a original German cookbook  by Anna Wecker from 1598 (from the Danish edition). Keep Reading

Powdour Fort

Powder fort is a strong spice mix used primary in meat dishes. Like all medieval spice mixes this one has a number of different recipes. This is the one I use right now.

Print Recipe
Powdour Fort
A medieval spice mix, used in the savoury kitchen
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Measure the spices out and mix them together
  2. Store in a dark place and it will keep for months.
Recipe Notes

Source: Middelalder mad af Bi Skaarup og Henrik Jacobsen s. 135

Lutendranck

Lutendranck is another spiced sweated wine. Unlike some of the other medieval spiced wines, this isn’t overly sweet. If made with white wine it becomes a refreshing summer drink.

Keep Reading

Le marchand de vin rouge au Moyen Age.

Hypocras 2

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

Keep Reading

Hypocras 1

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

Keep Reading

  • 1
  • 2